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Ingredients
4 medium-size zucchini, trimmed, about 1 ¼ pounds
2 tablespoons olive oil
¼ cup sliced white onions
Salt and freshly ground pepper to taste
2 teaspoons finely chopped garlic
4 tablespoons coarsely chopped basil
4 tablespoons grated Parmesan cheese, or Gruyere
Nutritional analysis per serving (4 servings)
6 grams carbs; 6 milligrams cholesterol; 127 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 2 grams fiber; 395 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler.
- Step 2
Cut the zucchini into even slices about ⅛ inch thick.
- Step 3
Heat the olive oil in a large nonstick skillet over high heat. Add the zucchini, onions, salt and pepper. Cook, stirring, for 3 to 4 minutes or until wilted.
- Step 4
Add the garlic and the basil. Blend well and cook for a few minutes, but do not brown the garlic.
- Step 5
Transfer to an ovenproof dish. Smooth the top and sprinkle evenly with the cheese. Place under broiler until brown. Serve with the chicken.
Private Notes
Comments
When you have to deal with garden zucchini, this is a good addition to bread, pancakes, boats, etc. I added garden green pepper.